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It’s just as important to not eat meat as it is to eat meat

Vashon Island Is on the Ruby Brink of a Meat Revolution


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Location: WA-Seattle

Story Date: 12/23/2019

Publisher: Seattle Met   

Author: Allecia Vermillion

Remember that hot minute about a decade ago when chefs posed for photos with pigs slung over their shoulders and the food media hailed butchers as a new, carcass-carving form of celebrity? In 2020 a leading-edge butcher looks more like Lauren Garaventa, long brown hair wadded in a haphazard knot as she trims lamb ribs and stuffs casings to make salt and pepper sausage. She’s an outlier in her field not because, OMG you guys, she’s a lady butcher. But because she’s the sort of butcher who, with every mug of bone broth and snack plate of smoky bacon, encourages people to eat fewer animals.

Place Category: Food & Drink

Story Category: Review of a Place

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